This is one of our favorite recipes, which can be served as an appetizer or main dish. Guests ask for it. It could also be made with other thin cuts of poultry. Makes 12 pieces
Ingredients
2 pheasants, (4 thighs, deboned and split, 4 breasts, split to make 8 pieces)
6 medium jalapeno peppers4 oz cream cheese (not whipped style)
12 slices of bacon (not thick cut)
Cajun seasoning blend (optional) or salt & pepper
24 toothpicks (soaked in water for a few minutes)
Begin by cleaning the meat and checking for pellets if using wild game.
Place meat on a tray and sprinkle with Cajun seasoning or salt and pepper if you prefer a less spicy finished product.
Cut each pepper in half, scoop out the seeds and membranes, and dispose.
(You might want to wear plastic gloves while working with hot peppers).
Fill each pepper half with cream cheese.
Secure with a toothpick on each end.
Grill over medium heat. We use the top shelf of our gas grill. Cooking time is approximately 20 minutes total, turning them mid-way through cooking. Watch for flare-ups from the bacon grease, and douse with a spray bottle of water if needed.
Plate up and enjoy!
 |
| Ready to eat! |
